Homemade Golden Apple Pastries (Print Version)

Flaky, buttery pastries envelop a sweet spiced apple filling, baked until golden and irresistible.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (approx. 17.6 oz, thawed if frozen)
02 - 1 large egg (for egg wash)
03 - 1 tablespoon whole milk

→ Apple Filling

04 - 3 medium golden apples, peeled, cored, and diced
05 - 2 tablespoons unsalted butter
06 - 1/4 cup granulated sugar
07 - 2 tablespoons brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon cornstarch

→ Optional Topping

13 - 2 tablespoons coarse sugar, for sprinkling

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt the butter. Add diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 4 to 5 minutes, stirring occasionally, until apples soften.
03 - Stir in vanilla extract and cornstarch. Cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and let cool slightly.
04 - On a lightly floured surface, roll out puff pastry if needed. Cut each sheet into four equal squares to yield eight squares in total.
05 - Place a generous spoonful of apple filling in the center of each pastry square. Fold each square diagonally to form a triangle and press edges to seal. Crimp edges with a fork for a secure seal.
06 - Place the assembled turnovers onto the prepared baking sheet, spacing evenly.
07 - Whisk the egg with milk and brush the mixture evenly over the turnovers. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
08 - Use a sharp knife to cut a small slit on the top of each turnover to allow steam to escape during baking.
09 - Bake in the preheated oven for 20 to 25 minutes, or until turnovers are puffed and golden brown.
10 - Transfer turnovers to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The pastry shatters into buttery layers with every bite, and the filling stays soft and spiced.
  • You can make them in under an hour, and they look like you spent all morning baking.
  • Theyre just as good for breakfast as they are for dessert, and they reheat beautifully.
02 -
  • Dont skip the slit on top. I forgot once, and one turnover burst open in the oven, spilling filling everywhere.
  • Let the filling cool before you assemble. Hot filling softens the pastry too much and makes it soggy instead of flaky.
  • Press the edges well. A loose seal means the filling will leak out and burn on the pan.
03 -
  • Keep your puff pastry cold until youre ready to use it. Warm pastry is sticky and hard to work with.
  • Use a pizza cutter to slice the pastry into neat squares. It glides through the dough without dragging.
  • Brush the egg wash lightly. Too much will pool in the creases and make the pastry look uneven.
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